|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : Through conversation with PIC, determined pork shoulders are marked, cooled, then finished off later. Same process for brisket in Brunswick stew. Observed par-cooked pork today properly stored at 38 F internal temperature. CDI- gave Non-continuous cooking paperwork and approved on site. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found chicken noodle soup from previous day covered, at 49 F. PIC voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found gazpacho, marinara dated 7/28; past maximum holding time for TCS foods. Rememver the maximum holding time for foods requiring date marking is 4 days if food is held above 41 F.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Some bagged soups in freezer not date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found chicken noodle soup and other soups / sauces in 5 gallon buckets, tightly covered. Several buckets held contents above 45 F from one to two days prior. CDI- discussed cooling parameters, methods with PIC. VR visit established for assessing cooling adjustments. Discarded soups / sauces above 45 F. |